Thursday, March 15, 2012

Julius Caesar and the Roman Lunar Calendar


Et tu, Brute? Yes, it was in fact Marcus Brutus and 60 other conspirators that masterminded the assassination of Julius Caesar today in 44 B.C. Before this fateful event, it was better known to the inhabitants of Ancient Rome as the first day of the lunar calendar or New Years. It marked the division of the year based on the phases of the moon. Anna Perenna is the goddess of the new year and March 15 was a general holiday for the people of Rome. They celebrated by spending the day on the riverbank picnicking on wine and foods such as bread, cheese, eggs, and meats such as fowl and game. Desserts often included honey. It was custom that one should drink for every year they wished to continue living. So while you may have trouble tracking down local game, nor have the tolerance for so many drinks, why not try a classic Roman dish to commemorate the day instead?

Cavolfiore Alla Romana ~ Cauliflower Roman-Style


1 head Cauliflower
3/4 cup fine Bread Crumbs
1 tsp Parmesan cheese, grated
1/2 tsp of Salt
1/4 tsp Pepper
2 Eggs, slightly beaten
1/4 cup Milk
1/4 cup Extra-Virgin Olive Oil

Preheat oven to 375º F.
Prepare cauliflower by breaking into small pieces and cook in salted boiling water until half done (about 5 minutes).  Mix eggs, cheese, salt, pepper and milk together. Roll each floret in batter and then dip in bread crumbs.
Place on well-greased cookie sheet and drizzle oil over the top.
Bake for 30 to 35 minutes or until golden brown, toss flower over to brown all sides.

Wednesday, March 14, 2012

Mamma Marie Lucia Cooks At Eataly April 3 NYC

Join Mamma Marie Lucia Cooking At Eataly, April 3 in New York City. My mom and everyone’s mom, hosts a cooking class and shares family recipes with dinner to follow. The menu includes Spinach and olive pizza rustica, Paccheri & Zucchini, Aqua Pazza, and her famous wine biscotti! Wine included. Call 1.212.229.2560 to register. http://www.regonline.com/Register/Checkin.aspx?EventID=1059759

Wednesday, March 7, 2012

Women’s Day in Italy: Celebrating with a Flower


Along the steep cliffs of Positano, the mimosa flower stands out like specks of bright yellow paint on a canvas. They’re the first sign of spring’s arrival and tomorrow they hold a special significance for women. March 8th is Festa della Donna or International Women’s Day in Italy. Women receive sprigs of the fragrant flower from their loved ones and friends.
Its origins are tragic, on this day in 1908, 129 garment factory workers in New York died in a fire. While protesting to improve their work conditions, the factory’s owner locked them inside. The day was established as a holiday in Italy in 1944 as well as many other nations worldwide. It recognized women’s overall contributions to society and efforts in achieving equal rights. The flower was chosen the following year to mark the holiday after World War II.
Today women celebrate by taking the day or evening off. Perhaps to enjoy a meal or drinks out with friends. Aside from flowers, women can indulge on treats such as the Torta Mimosa or Mimosa Cake made of orange juice, whipped cream and orange liqueur. So whether or not you have a mimosa to give or receive, remember how far women have come and those who still continue to strive for equality today.
 
Questa mimosa è bella come te che splendi e profumi nel giorno della tua festa! ~ This mimosa is as beautiful as you that shine and are fragrant on your special day.

Wednesday, February 15, 2012

Cooking Vacations Cooks Up Top Toasts

Cooking Vacations
Cooks Up

TOP TOASTS
-A food & wine event-

Top of the Hub Toasts The Amalfi Coast
with Wine Pairing Event & Regional Wine Dinner
March 16 & 17

Mark Porcaro, Executive Chef at Top of the Hub, will welcome Vincenzo Esposito, Executive Chef from Villa Franca in Positano, Italy, to the sky-high restaurant on the 52nd floor of The Prudential Tower for a special collaboration of their talents and cuisines as "Top of the Hub Toasts The Amalfi Coast."

Friday, March 16, a Regional Wine & Hors d'oeuvres Pairing Evening set for 6 p.m, combining the best of American and Italian flavors and traditions.

Saturday, March 17, a special four-course Regional Wine Dinner will follow at 6 p.m.

Join us for the event, and visit Top Of The Hub for one month following and enter your chance to win a Cooking Vacation to Positano Italy at the Hotel Villa Franca, no purchase required, black out dates apply.

Additionally, select menu items marking the American-Italian collaboration will be added to Top of the Hub's traditional Dinner Menu during April.

The event is brought to you by,
The Top Of The Hub, The Lenox Hotel, Hotel Villa Franca & Cooking Vacations Italy.

Space is limited for these exceptional events.
For information and advance reservations (required for both events) Please call 617.536.1775

Monday, February 13, 2012

The Perfect Pairing: Neapolitan Food & Alto Adige Wine?

Alberto Ugolini of Kettmeir, left, with Chef Alessandro Russo of Le Tre Arcate.
It isn't every day that a Neapolitan restaurant hosts a wine pairing dinner with a vineyard from Alto Adige. Brand Ambassador for Kettmeir Alberto Ugolini joked: “Vengo da Bolzano, non mi riccordo bene l'italiano,” “Being from Bolzano, I don't even remember how to speak Italian,' referring to the strong Austrian influence in this north-eastern corner of Italy, where you'll hear more German spoken than Italian. The two regions couldn't be more different- with Alto Adige land-locked, cold and mountainous and the Naples area comfortably temperate and surrounded by sea. Could the wines of one, go with the foods of the other?

Yet, Alessandro Russo & Chef Salvatore Accietto, of Le Tre Arcate near Sorrento, dared to bring these two cultures to the table together. Kettmeir, part of the Santa Margherita group of vineyards, proposed an evening focused on the 'texture' of wine, as so many words we use to describe wine, are the same we use to describe fabric: smooth, silky, velvety, satin, or even rough. So, with each of the four wines brought to the table, guests chose which of the four fabrics from a swatch card, reminded them most of the wine. No answer was right or wrong, just an opportunity to consider the fourth sense of 'touch' we use when we taste.

Chef Salvatore Accietto took care of the food pairings. A light pizzetta fritta dolloped with Vesuvio tomato and basil, followed by a trilogy of sea bream breaded & flash fried, a squid croquet and a red shrimp and buffalo mozzarella sfogliatella paired with Kettmeir's Brut Athesis Metodo Classico bubbly, a champagne-style sparkler from the mountains of Alto Adige, most grapes growing above altitudes of 600m (about 2000 ft). Following, a scabbardfish risotto with a drizzle of pine nut oil with the Chardonnay Maso Reiner, a completely oaked Chardonnay. Kettmeir's prized red Lagrein Riserva Athesis, made from Alto Adige's unique native grape, lagrein, paired with raisin & pinenut stuffed cuttlefish, served braciole-style. To end, a deconstructed fruit tart with raspberry, blackberry and gooseberry and a truly rosy Moscato Rosa, a perfect sweet ending with just the right tartness and flowery balance.

The perfect pairing? According to Ugolini, “Good wine with good food and good company.” I'll toast to that- Salute!